Almond Flour Blueberry Muffins (Gluten-Free)

Ingredients

• 3 cups (270 grams) blanched almond flour, spooned and leveled
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon fine salt
• ½ cup maple syrup or honey
• ¼ cup extra-virgin olive oil or melted unsalted butter
• 2 tablespoons lemon juice
• 4 eggs
• 1 cup blueberries (4 ½ ounces), fresh or frozen**
• ¾ teaspoon ground cinnamon

Instructions

1. Preheat the oven to 325 degrees Fahrenheit. Line a muffin tin with paper liners.
2. In a large bowl, combine the almond flour, baking powder, baking soda, and salt. Whisk to blend.
3. In a 2-cup liquid measuring cup or medium mixing bowl, combine the maple syrup, olive oil and lemon juice, and whisk until they’re well blended. Crack the eggs into the bowl and beat with a whisk until the mixture is uniformly colored. Pour the wet ingredients into the dry mixture and stir until only a few clumps remain.
4. In a smaller bowl, stir together the blueberries with the ground cinnamon (this helps prevent the blueberries from sinking to the bottom of the cake). Leave any excess cinnamon in the bowl (or include it all for a more graham cracker-like flavor), and gently fold the blueberries into the batter, being careful not to over-stir so the cinnamon stays attached.
5. Divide the batter evenly between the muffin cups. They’ll be quite full, but that’s ok. Bake until the muffins are golden brown, the center is firm to the touch, and a toothpick inserted into the center comes out clean, about 24 to 27 minutes. Leftover muffins will keep at room temperature for 1 to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.